|1 no||Radish(white or red) chopped to small cubes|
|2 nos||Onion(1 fro grinding other for frying) chopped to medium size|
|2 nos||Tomato(chopped) medium size|
|1 no||Greenchilly(can increase as per taste)|
|2 clove||Garlic (chopped)|
|1 tsp||Sambar powder|
|1 tsp||Coriander /dhania powder|
|1 tsp||Turmeric powder|
|Mustard (for frying)|
|Urad dal/channa dal (for frying)|
|1 tsp||Cumin seeds|
|1 tsp||Channa dhal|
In a wok or pan, with a tsp of oil, fry channa dhal, cumin seeds, 1 clove garlic, green chilly, onion(1 chopped), radish and fry for few seconds, add sambar powder, dhania powder, turmeric powder fry, add tomatoes, required salt and fry for some time, add some water and cook until radish is soft and mashable, when it is 3/4 cooked add the coconut to it cook it until excess water (if any) is evaporated allow this to cool then grind in a mixer as we grind for chutney(a bit coarse) can add water as required.
Now in a pan fry mustard, dhal curry leaves and the remaining garlic and onion into this pour the ground mix and allow it to cook till it boils dont boil too much just one or two boil will do as we have cooked it earlier.
Transfer this to a dish and serve. Easy, tasty chutney ready!
We can also chek the taste and add more chillies if needed in the second frying process.
If adding two g.chillies can substitute one for red and this gives a different taste.
We can also omit coconut, but it adds taste to the dish.
My first recipe posted taste pannunga! comment sollunga!